roast potatoes

Roast Potatoes

Potatoes are parboiled until just tender, then roughened and tossed in hot fat such as oil or dripping before roasting at high heat. The rough edges create more surface area, allowing the exterior to become deeply crisp and golden while the interior stays fluffy and soft.

During roasting, the fat coats the potatoes evenly, promoting browning and a crunchy crust. Turning them occasionally ensures even crisping on all sides. The preparation emphasizes parboiling, roughing the surface, and high-heat roasting to achieve a contrast of crisp exterior and tender interior.

Print Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Vegetables
Servings: 4

Equipment

  • large pot
  • sauce pan
  • collander
  • parchment-lined baking sheet
  • cheesecloth
  • mesh strainer

Ingredients

Roast Potatoes

  • 4 lbs. potatoes, cut into large pieces
  • 2 quarts water
  • 2 Tbsp. kosher salt
  • ½ tsp. baking soda
  • 5 Tbsp. fat, duck fat, butter, or olive oil
  • 1 Tbsp. fresh rosemary, minced
  • 3 cloves garlic, minced
  • salt and pepper, to taste

Herb Sachet

  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 12 peppercorns
  • 1 bay leaf

Instructions 

  • Set oven rack to the middle position and preheat oven to 450°F for conventional or 400°F for convection.
  • Tie the rosemary sprigs, peppercorns, garlic cloves, and bay leaf in the cheesecloth to make a sachet.
  • Heat 2 quarts of water and the herb sachet in a pot and bring it to a boil.
  • Add kosher salt, baking soda (not baking powder), and potatoes to the boiling water.
  • Return the water to a boil and reduce to a simmer. Cook the potatoes for about 10 minutes or until the pieces of potato can be pierced through with a knife.
  • While the potatoes are boiling, combine the fat with garlic and parsley in a sauce pan with some ground pepper over medium heat. Stir constantly until the garlic begins to become golden, about 3 minutes.
  • Immediately pour the oil through a fine mesh strainer, reserving the garlic and rosemary for later.
  • When the potatoes are ready, drain the pot and let the potatoes rest in the colander for about 30 seconds to let extra water evaporate, then toss the potatoes to rough up the edges.
  • Transfer the potatoes to a large bowl and combine with the flavored oil. Season with salt and pepper to taste. Toss the potatoes vigorously in the bowl to coat the potatoes and to rough up the exterior of the potatoes.
    parboiled potatoes tossed in duck fat and butter
  • Place the potatoes on a parchment-lined baking sheet and spread them out so they are not touching and place the baking sheet into the oven.
    potatoes arranged on the baking sheet
  • After 20 minutes, use a fine metal spatula and tongs to flip all the potatoes. Return the baking sheet to the oven and let the potatoes roast for 30 to 40 more minutes until the potatoes are golden brown and crispy, turning the potatoes every 10 minutes so all sides of the potatoes spend time face down on the baking sheet.
  • Transfer the potatoes from the baking sheet to a bowl and toss in the reserved garlic and rosemary.